OneUp at the Grand Hyatt San Francisco occupies a dumbbell-shaped mezzanine overlooking the hotel’s 30-foot-tall lobby. Accessed by a steel, glass, and wood staircase, the 4,100–square-foot venue wraps around both sides of twin elevator banks that are clad in eucalyptus wood boards in varying thickness. At one end is the main dining room, which includes a live-fire open kitchen reminiscent of many San Francisco restaurants. This is to create a strong connection between diners and the food, plus it dramatizes the space.
Wood shelves in front of a large window-wall are filled with cookbooks of regional cuisine, potted herbs, and digital fire. At the opposite end is the bar and lounge. Like the dining room, the bar backs to a large window fronted by wood shelves that is the back bar which also is a design element to the street, signifying the place as a bar. Connecting and in-between the dining room and bar is a wine and liquor library, featuring an interactive touch screen menu display. Glass, wood and chrome cabinets fronting the eucalyptus-paneled walls of the elevator banks display wine and liquor from around the world.
Throughout OneUp, natural materials, warm colors and authentic textures lend an air of Northern California casual that plays against clean, modern, international design.
Location: San Francisco, CA
Size: 4,115 sq ft
Completed: November 2012
Architectural Team
Design Principal: Cass Calder Smith
Interior Design Director: Barbara Turpin-Vickroy
Project Architect: Bryan Southwick
Designers: Thomas Michael, Sean Kennedy, Sara Klocke
Consultants
Architect of Record: Gensler
Food Service: Mark Stech Novak
Lighting: HLB lighting
MEP: Flack & Kurtz
Structural Engineer: KPFF Consulting Engineers
Contractor: Howard S Wright, San Francisco, CA
Photography: Paul Dyer
OneUp at the Grand Hyatt San Francisco occupies a dumbbell-shaped mezzanine overlooking the hotel’s 30-foot-tall lobby. Accessed by a steel, glass, and wood staircase, the 4,100–square-foot venue wraps around both sides of twin elevator banks that are clad in eucalyptus wood boards in varying thickness. At one end is the main dining room, which includes a live-fire open kitchen reminiscent of many San Francisco restaurants. This is to create a strong connection between diners and the food, plus it dramatizes the space.
Wood shelves in front of a large window-wall are filled with cookbooks of regional cuisine, potted herbs, and digital fire. At the opposite end is the bar and lounge. Like the dining room, the bar backs to a large window fronted by wood shelves that is the back bar which also is a design element to the street, signifying the place as a bar. Connecting and in-between the dining room and bar is a wine and liquor library, featuring an interactive touch screen menu display. Glass, wood and chrome cabinets fronting the eucalyptus-paneled walls of the elevator banks display wine and liquor from around the world.
Throughout OneUp, natural materials, warm colors and authentic textures lend an air of Northern California casual that plays against clean, modern, international design.
Location: San Francisco, CA
Size: 4,115 sq ft
Completed: November 2012
Architectural Team
Design Principal: Cass Calder Smith
Interior Design Director: Barbara Turpin-Vickroy
Project Architect: Bryan Southwick
Designers: Thomas Michael, Sean Kennedy, Sara Klocke
Consultants
Architect of Record: Gensler
Food Service: Mark Stech Novak
Lighting: HLB lighting
MEP: Flack & Kurtz
Structural Engineer: KPFF Consulting Engineers
Contractor: Howard S Wright, San Francisco, CA
Photography: Paul Dyer
OneUp at the Grand Hyatt San Francisco occupies a dumbbell-shaped mezzanine overlooking the hotel’s 30-foot-tall lobby. Accessed by a steel, glass, and wood staircase, the 4,100–square-foot venue wraps around both sides of twin elevator banks that are clad in eucalyptus wood boards in varying thickness. At one end is the main dining room, which includes a live-fire open kitchen reminiscent of many San Francisco restaurants. This is to create a strong connection between diners and the food, plus it dramatizes the space.
Wood shelves in front of a large window-wall are filled with cookbooks of regional cuisine, potted herbs, and digital fire. At the opposite end is the bar and lounge. Like the dining room, the bar backs to a large window fronted by wood shelves that is the back bar which also is a design element to the street, signifying the place as a bar. Connecting and in-between the dining room and bar is a wine and liquor library, featuring an interactive touch screen menu display. Glass, wood and chrome cabinets fronting the eucalyptus-paneled walls of the elevator banks display wine and liquor from around the world.
Throughout OneUp, natural materials, warm colors and authentic textures lend an air of Northern California casual that plays against clean, modern, international design.
Location: San Francisco, CA
Size: 4,115 sq ft
Completed: November 2012
Architectural Team
Design Principal: Cass Calder Smith
Interior Design Director: Barbara Turpin-Vickroy
Project Architect: Bryan Southwick
Designers: Thomas Michael, Sean Kennedy, Sara Klocke
Consultants
Architect of Record: Gensler
Food Service: Mark Stech Novak
Lighting: HLB lighting
MEP: Flack & Kurtz
Structural Engineer: KPFF Consulting Engineers
Contractor: Howard S Wright, San Francisco, CA
Photography: Paul Dyer
OneUp at the Grand Hyatt San Francisco occupies a dumbbell-shaped mezzanine overlooking the hotel’s 30-foot-tall lobby. Accessed by a steel, glass, and wood staircase, the 4,100–square-foot venue wraps around both sides of twin elevator banks that are clad in eucalyptus wood boards in varying thickness. At one end is the main dining room, which includes a live-fire open kitchen reminiscent of many San Francisco restaurants. This is to create a strong connection between diners and the food, plus it dramatizes the space.
Wood shelves in front of a large window-wall are filled with cookbooks of regional cuisine, potted herbs, and digital fire. At the opposite end is the bar and lounge. Like the dining room, the bar backs to a large window fronted by wood shelves that is the back bar which also is a design element to the street, signifying the place as a bar. Connecting and in-between the dining room and bar is a wine and liquor library, featuring an interactive touch screen menu display. Glass, wood and chrome cabinets fronting the eucalyptus-paneled walls of the elevator banks display wine and liquor from around the world.
Throughout OneUp, natural materials, warm colors and authentic textures lend an air of Northern California casual that plays against clean, modern, international design.
Location: San Francisco, CA
Size: 4,115 sq ft
Completed: November 2012
Architectural Team
Design Principal: Cass Calder Smith
Interior Design Director: Barbara Turpin-Vickroy
Project Architect: Bryan Southwick
Designers: Thomas Michael, Sean Kennedy, Sara Klocke
Consultants
Architect of Record: Gensler
Food Service: Mark Stech Novak
Lighting: HLB lighting
MEP: Flack & Kurtz
Structural Engineer: KPFF Consulting Engineers
Contractor: Howard S Wright, San Francisco, CA
Photography: Paul Dyer
OneUp at the Grand Hyatt San Francisco occupies a dumbbell-shaped mezzanine overlooking the hotel’s 30-foot-tall lobby. Accessed by a steel, glass, and wood staircase, the 4,100–square-foot venue wraps around both sides of twin elevator banks that are clad in eucalyptus wood boards in varying thickness. At one end is the main dining room, which includes a live-fire open kitchen reminiscent of many San Francisco restaurants. This is to create a strong connection between diners and the food, plus it dramatizes the space.
Wood shelves in front of a large window-wall are filled with cookbooks of regional cuisine, potted herbs, and digital fire. At the opposite end is the bar and lounge. Like the dining room, the bar backs to a large window fronted by wood shelves that is the back bar which also is a design element to the street, signifying the place as a bar. Connecting and in-between the dining room and bar is a wine and liquor library, featuring an interactive touch screen menu display. Glass, wood and chrome cabinets fronting the eucalyptus-paneled walls of the elevator banks display wine and liquor from around the world.
Throughout OneUp, natural materials, warm colors and authentic textures lend an air of Northern California casual that plays against clean, modern, international design.
Location: San Francisco, CA
Size: 4,115 sq ft
Completed: November 2012
Architectural Team
Design Principal: Cass Calder Smith
Interior Design Director: Barbara Turpin-Vickroy
Project Architect: Bryan Southwick
Designers: Thomas Michael, Sean Kennedy, Sara Klocke
Consultants
Architect of Record: Gensler
Food Service: Mark Stech Novak
Lighting: HLB lighting
MEP: Flack & Kurtz
Structural Engineer: KPFF Consulting Engineers
Contractor: Howard S Wright, San Francisco, CA
Photography: Paul Dyer
OneUp at the Grand Hyatt San Francisco occupies a dumbbell-shaped mezzanine overlooking the hotel’s 30-foot-tall lobby. Accessed by a steel, glass, and wood staircase, the 4,100–square-foot venue wraps around both sides of twin elevator banks that are clad in eucalyptus wood boards in varying thickness. At one end is the main dining room, which includes a live-fire open kitchen reminiscent of many San Francisco restaurants. This is to create a strong connection between diners and the food, plus it dramatizes the space.
Wood shelves in front of a large window-wall are filled with cookbooks of regional cuisine, potted herbs, and digital fire. At the opposite end is the bar and lounge. Like the dining room, the bar backs to a large window fronted by wood shelves that is the back bar which also is a design element to the street, signifying the place as a bar. Connecting and in-between the dining room and bar is a wine and liquor library, featuring an interactive touch screen menu display. Glass, wood and chrome cabinets fronting the eucalyptus-paneled walls of the elevator banks display wine and liquor from around the world.
Throughout OneUp, natural materials, warm colors and authentic textures lend an air of Northern California casual that plays against clean, modern, international design.
Location: San Francisco, CA
Size: 4,115 sq ft
Completed: November 2012
Architectural Team
Design Principal: Cass Calder Smith
Interior Design Director: Barbara Turpin-Vickroy
Project Architect: Bryan Southwick
Designers: Thomas Michael, Sean Kennedy, Sara Klocke
Consultants
Architect of Record: Gensler
Food Service: Mark Stech Novak
Lighting: HLB lighting
MEP: Flack & Kurtz
Structural Engineer: KPFF Consulting Engineers
Contractor: Howard S Wright, San Francisco, CA
Photography: Paul Dyer
OneUp at the Grand Hyatt San Francisco occupies a dumbbell-shaped mezzanine overlooking the hotel’s 30-foot-tall lobby. Accessed by a steel, glass, and wood staircase, the 4,100–square-foot venue wraps around both sides of twin elevator banks that are clad in eucalyptus wood boards in varying thickness. At one end is the main dining room, which includes a live-fire open kitchen reminiscent of many San Francisco restaurants. This is to create a strong connection between diners and the food, plus it dramatizes the space.
Wood shelves in front of a large window-wall are filled with cookbooks of regional cuisine, potted herbs, and digital fire. At the opposite end is the bar and lounge. Like the dining room, the bar backs to a large window fronted by wood shelves that is the back bar which also is a design element to the street, signifying the place as a bar. Connecting and in-between the dining room and bar is a wine and liquor library, featuring an interactive touch screen menu display. Glass, wood and chrome cabinets fronting the eucalyptus-paneled walls of the elevator banks display wine and liquor from around the world.
Throughout OneUp, natural materials, warm colors and authentic textures lend an air of Northern California casual that plays against clean, modern, international design.
Location: San Francisco, CA
Size: 4,115 sq ft
Completed: November 2012
Architectural Team
Design Principal: Cass Calder Smith
Interior Design Director: Barbara Turpin-Vickroy
Project Architect: Bryan Southwick
Designers: Thomas Michael, Sean Kennedy, Sara Klocke
Consultants
Architect of Record: Gensler
Food Service: Mark Stech Novak
Lighting: HLB lighting
MEP: Flack & Kurtz
Structural Engineer: KPFF Consulting Engineers
Contractor: Howard S Wright, San Francisco, CA
Photography: Paul Dyer
OneUp at the Grand Hyatt San Francisco occupies a dumbbell-shaped mezzanine overlooking the hotel’s 30-foot-tall lobby. Accessed by a steel, glass, and wood staircase, the 4,100–square-foot venue wraps around both sides of twin elevator banks that are clad in eucalyptus wood boards in varying thickness. At one end is the main dining room, which includes a live-fire open kitchen reminiscent of many San Francisco restaurants. This is to create a strong connection between diners and the food, plus it dramatizes the space.
Wood shelves in front of a large window-wall are filled with cookbooks of regional cuisine, potted herbs, and digital fire. At the opposite end is the bar and lounge. Like the dining room, the bar backs to a large window fronted by wood shelves that is the back bar which also is a design element to the street, signifying the place as a bar. Connecting and in-between the dining room and bar is a wine and liquor library, featuring an interactive touch screen menu display. Glass, wood and chrome cabinets fronting the eucalyptus-paneled walls of the elevator banks display wine and liquor from around the world.
Throughout OneUp, natural materials, warm colors and authentic textures lend an air of Northern California casual that plays against clean, modern, international design.
Location: San Francisco, CA
Size: 4,115 sq ft
Completed: November 2012
Architectural Team
Design Principal: Cass Calder Smith
Interior Design Director: Barbara Turpin-Vickroy
Project Architect: Bryan Southwick
Designers: Thomas Michael, Sean Kennedy, Sara Klocke
Consultants
Architect of Record: Gensler
Food Service: Mark Stech Novak
Lighting: HLB lighting
MEP: Flack & Kurtz
Structural Engineer: KPFF Consulting Engineers
Contractor: Howard S Wright, San Francisco, CA
Photography: Paul Dyer
OneUp at the Grand Hyatt San Francisco occupies a dumbbell-shaped mezzanine overlooking the hotel’s 30-foot-tall lobby. Accessed by a steel, glass, and wood staircase, the 4,100–square-foot venue wraps around both sides of twin elevator banks that are clad in eucalyptus wood boards in varying thickness. At one end is the main dining room, which includes a live-fire open kitchen reminiscent of many San Francisco restaurants. This is to create a strong connection between diners and the food, plus it dramatizes the space.
Wood shelves in front of a large window-wall are filled with cookbooks of regional cuisine, potted herbs, and digital fire. At the opposite end is the bar and lounge. Like the dining room, the bar backs to a large window fronted by wood shelves that is the back bar which also is a design element to the street, signifying the place as a bar. Connecting and in-between the dining room and bar is a wine and liquor library, featuring an interactive touch screen menu display. Glass, wood and chrome cabinets fronting the eucalyptus-paneled walls of the elevator banks display wine and liquor from around the world.
Throughout OneUp, natural materials, warm colors and authentic textures lend an air of Northern California casual that plays against clean, modern, international design.
Location: San Francisco, CA
Size: 4,115 sq ft
Completed: November 2012
Architectural Team
Design Principal: Cass Calder Smith
Interior Design Director: Barbara Turpin-Vickroy
Project Architect: Bryan Southwick
Designers: Thomas Michael, Sean Kennedy, Sara Klocke
Consultants
Architect of Record: Gensler
Food Service: Mark Stech Novak
Lighting: HLB lighting
MEP: Flack & Kurtz
Structural Engineer: KPFF Consulting Engineers
Contractor: Howard S Wright, San Francisco, CA
Photography: Paul Dyer
OneUp at the Grand Hyatt San Francisco occupies a dumbbell-shaped mezzanine overlooking the hotel’s 30-foot-tall lobby. Accessed by a steel, glass, and wood staircase, the 4,100–square-foot venue wraps around both sides of twin elevator banks that are clad in eucalyptus wood boards in varying thickness. At one end is the main dining room, which includes a live-fire open kitchen reminiscent of many San Francisco restaurants. This is to create a strong connection between diners and the food, plus it dramatizes the space.
Wood shelves in front of a large window-wall are filled with cookbooks of regional cuisine, potted herbs, and digital fire. At the opposite end is the bar and lounge. Like the dining room, the bar backs to a large window fronted by wood shelves that is the back bar which also is a design element to the street, signifying the place as a bar. Connecting and in-between the dining room and bar is a wine and liquor library, featuring an interactive touch screen menu display. Glass, wood and chrome cabinets fronting the eucalyptus-paneled walls of the elevator banks display wine and liquor from around the world.
Throughout OneUp, natural materials, warm colors and authentic textures lend an air of Northern California casual that plays against clean, modern, international design.
Location: San Francisco, CA
Size: 4,115 sq ft
Completed: November 2012
Architectural Team
Design Principal: Cass Calder Smith
Interior Design Director: Barbara Turpin-Vickroy
Project Architect: Bryan Southwick
Designers: Thomas Michael, Sean Kennedy, Sara Klocke
Consultants
Architect of Record: Gensler
Food Service: Mark Stech Novak
Lighting: HLB lighting
MEP: Flack & Kurtz
Structural Engineer: KPFF Consulting Engineers
Contractor: Howard S Wright, San Francisco, CA
Photography: Paul Dyer
Location: San Francisco, CA
Size: 4,115 sq ft
Completed: November 2012
Architectural Team
Design Principal: Cass Calder Smith
Interior Design Director: Barbara Turpin-Vickroy
Project Architect: Bryan Southwick
Designers: Thomas Michael, Sean Kennedy, Sara Klocke
Consultants
Architect of Record: Gensler
Food Service: Mark Stech Novak
Lighting: HLB lighting
MEP: Flack & Kurtz
Structural Engineer: KPFF Consulting Engineers
Contractor: Howard S Wright, San Francisco, CA
Photography: Paul Dyer
OneUp at the Grand Hyatt San Francisco occupies a dumbbell-shaped mezzanine overlooking the hotel’s 30-foot-tall lobby. Accessed by a steel, glass, and wood staircase, the 4,100–square-foot venue wraps around both sides of twin elevator banks that are clad in eucalyptus wood boards in varying thickness. At one end is the main dining room, which includes a live-fire open kitchen reminiscent of many San Francisco restaurants. This is to create a strong connection between diners and the food, plus it dramatizes the space.
Wood shelves in front of a large window-wall are filled with cookbooks of regional cuisine, potted herbs, and digital fire. At the opposite end is the bar and lounge. Like the dining room, the bar backs to a large window fronted by wood shelves that is the back bar which also is a design element to the street, signifying the place as a bar. Connecting and in-between the dining room and bar is a wine and liquor library, featuring an interactive touch screen menu display. Glass, wood and chrome cabinets fronting the eucalyptus-paneled walls of the elevator banks display wine and liquor from around the world.
Throughout OneUp, natural materials, warm colors and authentic textures lend an air of Northern California casual that plays against clean, modern, international design.
OneUp at the Grand Hyatt San Francisco occupies a dumbbell-shaped mezzanine overlooking the hotel’s 30-foot-tall lobby. Accessed by a steel, glass, and wood staircase, the 4,100–square-foot venue wraps around both sides of twin elevator banks that are clad in eucalyptus wood boards in varying thickness. At one end is the main dining room, which includes a live-fire open kitchen reminiscent of many San Francisco restaurants. This is to create a strong connection between diners and the food, plus it dramatizes the space.
Wood shelves in front of a large window-wall are filled with cookbooks of regional cuisine, potted herbs, and digital fire. At the opposite end is the bar and lounge. Like the dining room, the bar backs to a large window fronted by wood shelves that is the back bar which also is a design element to the street, signifying the place as a bar. Connecting and in-between the dining room and bar is a wine and liquor library, featuring an interactive touch screen menu display. Glass, wood and chrome cabinets fronting the eucalyptus-paneled walls of the elevator banks display wine and liquor from around the world.
Throughout OneUp, natural materials, warm colors and authentic textures lend an air of Northern California casual that plays against clean, modern, international design.
Location: San Francisco, CA
Size: 4,115 sq ft
Completed: November 2012
Architectural Team
Design Principal: Cass Calder Smith
Interior Design Director: Barbara Turpin-Vickroy
Project Architect: Bryan Southwick
Designers: Thomas Michael, Sean Kennedy, Sara Klocke
Consultants
Architect of Record: Gensler
Food Service: Mark Stech Novak
Lighting: HLB lighting
MEP: Flack & Kurtz
Structural Engineer: KPFF Consulting Engineers
Contractor: Howard S Wright, San Francisco, CA
Photography: Paul Dyer
